Scallop Paella

• 2 12 cups water
• 1 cup long grain white rice
• salt
• 14 teaspoon dried thyme leaves
• butter or margarine
• 4 slices salami, cut into eights (3 inches)
• 1 medium onion, chopped
• 1 lb sea scallops, washed and drained
• 1 medium green pepper, cut into strips
• 1 medium red pepper, cut into strips
• 1 -2 slice bacon, cooked and crumbled (garnish) (optional)
• parsley (garnish) (optional)

1. In a heavy, medium size saucepan with tight fitting cover, combine 2 1/4 cups cold water with the rice, 1 tsp salt, the thyme and 1 Tbs butter.
2. Bring to boiling, uncovered.
3. Reduce heat, simmer covered 15- 20 minutes or util rice is tender and liquid is absorbed.
4. In 2 Tbs butter in large skillet add onion and cook until just beginning to turn translucent, then add scallops.
5. Saute scallops 5 minutes, turning.
6. Add green and red pepper, saute stirring, until pepper and scallops are tender-about 5 minutes Add cooked rice and the salami to scallop mixture.
7. Simmer, covered, 5 minutes.

water, long grain white rice, salt, thyme, butter, salami, onion, green pepper, red pepper, bacon, parsley

Taken from www.food.com/recipe/scallop-paella-25722 (may not work)